By The Smoths
Chicory Caesar salad with rosemary croutons
This twist on the classic caesar
salad stars crunchy British chicory
leaves coated in a creamy anchovy
dressing. The finishing touch?
Golden croutons baked in our
fragrant Collection rosemary and
lemon olive oil
Updated at: Thu, 17 Aug 2023 06:35:31 GMT
Nutrition balance score
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Ingredients
4 servings
Instructions
Step 1
1 preheat the oven to 220°C/200°C
Step 2
Fan/gas mark 7 and line a large tray
Step 3
with baking paper.
Step 4
2 To make croutons, cut the San
Step 5
Francisco sourdough into small
Step 6
cubes. Place the cubes into a large
Step 7
bowl with the rosemary and a
Step 8
generous drizzle of the rosemary
Step 9
and lemon olive oil. Season, then
Step 10
toss until coated.
Step 11
3 Spread the croutons out evenly
Step 12
on the lined baking sheet. Put the
Step 13
croutons into the oven and bake
Step 14
for around 10 minutes, or until
Step 15
golden and crisp. Set aside.
Step 16
4 To make the dressing, blend the
Step 17
anchovies and garlic into a smooth
Step 18
paste using a pestle and mortar
Step 19
or a food processor.
Step 20
5 In a bowl, combine the
Step 21
mayonnaise, white wine vinegar,
Step 22
lemon juice, mustard, grated
Step 23
parmesan and anchovy mixture.
Step 24
Season to taste.
Step 25
6 Mix the chicory leaves with ¾
Step 26
of the dressing and arrange on a
Step 27
large serving platter. Top with the
Step 28
croutons, some parmesan shavings
Step 29
and the remaining dressing.
